In this interview with David Chang, he discusses the fact that maybe if people knew where their food was coming from that they would begin to eat healthier.  Chef Chang truly believes in this statement, and that is why in all three of his New York restaurants there is no wait staff.   Instead the meals are prepared right in front of customers and they get a show describing how their food is made and the ingredients that go into them. Chang takes pride in his food and the ingredients he uses.  His sucess has risen from his unique mixture of fine dining that he learned at the French Culinary Institute in New York City and “Japanese Street food” that he experienced while living there in 2003.

Today, his empire includes Momofuku Noodle Bar, Momofuku Ssam Bar, and  Momofuku Ko.  To add to his prestige David Chang has also been named Food & Wine’s Best New Chef of 2006 and Bon Appetit’s Chef of the Year for 2007.  He has also been a guest in several shows on the food network and the travel network, for example  Anthony Bordaine’s No Reservations.  

“David Chang is a terrific cook, a pork-loving, pickle-happy individualist whose integration of Asian flavors and his own unbound sense of what’s delectable makes for some deliriously enjoyable meals. ” (The New York Times)